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After vanilla, one of my favourite flavours is maple syrup so a cookie with both is a no-brainer for me.
Like the difference between vanilla extract and vanilla essence, there is a huge gulf between real maple syrup and the cheap “maple flavoured syrup” on the supermarket shelves, so you have to check before you buy. The real stuff is more expensive, but worth it.
The real stuff also comes in various grades, from light to dark, with the corresponding level of flavour.
For this recipe I used a whole bottle of Buckwud — a medium grade syrup — best to buy two bottles though as you’ll want to try it with bacon, ice cream and anything else you can think of!
This recipe is adapted from a Food.com user submission.
- 1 cup (225g) unsalted butter, softened
- 1 cup (220g) brown sugar, packed
- 1 egg
- 1 cup (240ml) real maple syrup
- 1 teaspoon vanilla extract
- 4 cups (500g) all-purpose flour
- 2 teaspoons sodium bicarbonate (baking soda)
- 1⁄2 teaspoon salt
- Sugar for rolling
- Preheat the oven to 175c (150 fan).
- Cream the butter and brown sugar. Add the egg, maple syrup and vanilla then mix until well blended.
- Mix the flour, sodium bicarbonate and salt, then add to the butter mixture in batches and and stir until blended.
- Shape into approx. 1 inch balls and roll in sugar to coat.
- Place on a greased or lined baking tray and flatten slightly. Leave about 5cm gaps. Flatten slightly with a fork.
- Bake for about 8 to 10 minutes or until the cookies are done to your liking. Remember that they’ll firm up as they cool.